Oriental Chicken

1. 2 Tbsp butter
2. 1 large onion, chopped
3. 4 chicken pieces
4. 1/2 cup chicken stock
5. 1/2 cup medium dry sherry
6. 1 10-ounce can tomatoes
7. 1 Tbsp brown sugar
8. 1 Tbsp soy sauce
9. 2 oranges peeled and sectioned
10. salt and pepper to taste

1. To finish:
2. 2 Tbsp cornstarch
3. orange slices

Heat butter in cooker. Saute onion and chicken until light golden. Add remaining ingredients. Stir well to remove any browned bits from base of cooker. Close cooker. Bring up to pressure on high heat, then reduce heat to low and cook 6 minutes. Reduce pressure slowly by removing from heat and waiting until steam escaping from valve has stopped, then remove valve. Let all steam escape. Open lid, remove chicken to serving dish, keep warm. Mix cornstarch with a little water until smooth. Return open cooker to heat and stir in cornstarch. Cook, stirring constantly, until thickened. Spoon sauce over chicken. Garnish with orange slices. Makes 4 servings.